Salads

  • Known as “Harengs Pommes à l’Huile”, this traditional Pickled Herring and Potato Salad is a classic Bistro starter in France. The tang of the pickled herrings compliments the creaminess of simple boiled potatoes, all bound together with a tangy red onion vinaigrette. This humble dish is often served during Winter as it is nutritious, packed with good fats from the fish and very satisfying. This is a quick, easy and affordable recipe to recreate at home. I love to make it when I yearn for a satisfying yet healthy-ish starter…

  • Classic French Celery Root Remoulade

    by Audrey

    Ubiquitous in France, this Classic French Celery Root Remoulade features raw celery root sticks tossed in a creamy mayonnaise and Dijon dressing with bits of tangy cornichons. It is a very popular salad in France, often served as a starter in school cantines, in bistros and sold in plastic-sealed containers in grocery stores or at the local butcher – often alongside the equally beloved “Carottes Rapées”. It’s a breeze to recreate at home, and tastes both crisp and creamy, tangy and smooth – it has it all!

  • Classic French-Style Potato Salad

    by Audrey

    No mayo, fresh herbs and zippy add-ons are what make a Classic French-Style Potato Salad a Summer favorite! In comparison to its American counterpart, almost always thickly dressed with mayonnaise, the French-style potato salad relies on a lively vinaigrette dressing to create a more elegant and lighter version of this staple. The small potatoes are tossed warm in an herby and tangy mix of Dijon mustard, grainy mustard, olive oil and red wine vinegar, then spiked with cornichons, shallots and fresh dill. This is a quick, easy and guaranteed crowd-pleaser…

  • Spring time is a perfect moment to indulge in leeks with Dijon Shallot Vinaigrette, known in French as “Poireaux vinaigrette”. This cold starter of tender poached leeks served with a tangy vinaigrette dressing is a timeless French classic. And for good reason—it is a delicious, affordable, and uncomplicated starter to make at home. It also gives these seasonal vegetables often thought of as a supporting player, a well-deserved moment to shine.

  • This Provençal Chickpea Salad is traditionally made for Palm Sunday – the Sunday before Easter. It’s quick and simple, budget-friendly, made with pantry staples, and oozes salty flavors with the addition of anchovies and black olives, and a nice crunch from the celery. Because of the protein from the chickpeas, it’s nutritious enough to be a meal on its own. But really, it can also double as a the perfect side or starter to any Spring or Summer table. 

  • French-Style Couscous Salad (Taboulé)

    by Audrey

    If you’ve ever gone grocery shopping in France and stumbled on our French  “Taboulé”, you may have raised an eyebrow… Yes, what the French call “Taboulé” is more of a loose-adaptation from the authentic Levantine “Tabbouleh” made of bulgur and a bounty of herbs – but trust me, it’s just as delicious.   Instead of bulgur, the French Taboulé is made with couscous that is often cooked in chicken stock for extra flavour, and studded with diced vegetables and raisins. It also uses less mint and other herbs which gives…

  • French-style Grated Carrot Salad

    by Audrey

    Known as “Carottes Rapées”, this French-Style Grated Carrot Salad is ubiquitous in France. You can find it everywhere: on bistro menus, served as high orange piles topped with lemon wedges; in grocery stores, sold in plastic-sealed containers as well as at your local butcher, where you’ll commonly find it in the shop window displayed and sold by the gram. If you haven’t tasted “Carottes Rapées” yet, you’re definitely missing out on a staple!

  • Kasha Green Bean Potato Salad

    by Audrey

    Like most French people, I have an extreme fondness for mustards. And although the Classic Dijon Mustard is one of my favourites, I think my number one has to be the grainy Old-Style Mustard – known in French as “Moutarde à l’ancienne”. Its delicate sweetness and gritty texture makes it a condiment so unique, that I often think you don’t need anything else with it to make a dish shine. It is particularly true in this Kasha Green Bean Potato Salad,  where I think a tablespoon or two of the…

  • Frisée with Bacon & Egg

    by Audrey

    Known in French as “Salade Lyonnaise”, this Frisée with Bacon & Egg is standard French Bistro fare, served as a “salades-repas” (a meal-size salad, which is very popular among the rushed lunch-time working crowd). The combination of bitter frisée, salty bacon bits, barely cooked eggs, crispy croutons and sharp vinaigrette is a humble yet luxurious eating experience.

  • With a crunchy outside and a creamy inside, these canned sardine croquettes are my new summer craving. I serve them with a lemony yogurt dip, for a perfect mix of salty, tangy and smooth flavours. Canned sardines are an institution in Brittany, France. The sardine fishing and canning is, and has always been, a flagship industry of towns along the Atlantic coast, where most canneries remain today.  Most sardines are “preparées a l’ancienne” – which means made the old-fashion way. The sardines are first fried, then dried and finally canned,…

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